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BREAK THE ROUTINE
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UNIQUELY DELICIOUS
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WHAT’S NEW
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A SPLASH OF ROSÉ
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TRENDSPOTTING
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EDITOR’S NOTES
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FOOD DRINK
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NEW ZEALAND LEADS IN SUSTAINABLE WINEMAKING
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NEW ZEALAND WINES BY THE NUMBERS
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ENJOY THE HUE
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ESSENCE OF OREGON
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PERFECTLY PINK
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RAISE A TOAST
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TIME FOR TEA
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SUMMER IN A GLASS
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COME FOR BRUNCH
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SPIRIT OF INDIA
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ARTISTIC IMPRESSION
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CHEERS TO CANDY
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NICE TRAY, EH?
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VERSATILE STYLE
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TIME FOR A TOAST?
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VEGGING OUT
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fruit on fire
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spice rules
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DAILY GRIND
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3 Aleppo Pepper
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1 Vadouvan
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Bring Home
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BOURBON, BACON, PB & J HAND PIES WITH STRAWBERRY BOURBON SYRUP
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20 VICTORIA DAY
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MOTHER’S DAY
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01 CANADA DAY
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Hopped Whisky Fizz
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FATHER’S DAY
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BOTANICAL BEERS
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ALL DRESSED
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05 CIVIC HOLIDAY
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BBQ & BEER TIPS
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02 LABOUR DAY
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GLUTEN-FREE BEER & VEGAN FOOD PAIRINGS
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PUCKER UP: DRY HOPPED SOURS
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summery spaghetti aglio e olio
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calendula
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NASTURTIUM
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DULSE-CRUSTED TOFU WITH KIMCHI & BROWN RICE SALAD
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RISING TIDE
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SEA PLUS seasonings
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EARLY SUMMER
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CHEFS’ASSEMBLY FOR MOM & DAD
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UNIQUELY DELICIOUS
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WARM WELCOME
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a hot SUMMER NIGHT
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up at the COTTAGE
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as the sun GOES DOWN
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Saison Collins
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Nuit Regular
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Julian Iliopoulos
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Matthew Betsch
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Renée Bellefeuille
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Afford to Retire in Elliot Lake
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LEAFY GREENS
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DRESSING FOR SUCCESS
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LONETREE OLD GROWTH ORCHARD
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HEARTY VEG
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TOPPING IT OFF
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TOSS AND TURN
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MULTI-USE STRAWS
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Advantages Sous vide temperatures are significantly lower than in traditional cooking methods, making it like a long, slow braise. Plus, you can cook ahead then reheat and brown foods just before serving, making it perfect for worry-free entertaining.
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packaging
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Sous vide 101
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READY TO COOK
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TOOLS OF THE TRADE
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Finishing Techniques
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BURGER FIXINGS
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WHAT TO SERVE
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WHAT TO SERVE
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WHAT TO SERVE
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WHAT TO SERVE
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WHAT TO SERVE
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WHAT TO SERVE
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CHEFS’ ASSEMBLY FOR MOM & DAD
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WHAT TO SERVE
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WHAT TO SERVE
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WHAT TO SERVE
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WHAT TO SERVE
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HOW TO Sous vide
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spirited sundaes
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TRENDSPOTTING
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WEEKNIGHT Wonders
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Chocolate-Peanut Sundae
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Roasted Rhubarb Syllabub, Cardamom Chiffon Cake & Rhubarb Syrup
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Smoked-Gouda & Strawberry-Stuffed Prosciutto-Wrapped Roasted Chicken Breast
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Steak with Strawberry, Cherry Tomato, Black Pepper & Balsamic Salsa
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German Strawberry Wine Soup
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Orange & Thyme Sous Vide Shrimp
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Tuna Tartare
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Cauliflower Couscous Salad
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Green Goddess Summer Salad
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Chilled Orecchiette Salad
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Peri Peri Farro Salad
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Steak and Quinoa Hand Rolls with Teriyaki Dip
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Chilled Zucchini Soup with Kelp Croutons
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Strawberry, Leek & Ham Galette
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Easy Indian Pizza
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No-Filler Shrimp Patty
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A Better Chicken Patty
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Buttery Beef & Porcini Patties
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Bavette with Chimichurri, Argentinian Style
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Lemon Paprika Sous Vide Flattened Chicken
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Scallion Ginger Dressing
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Puffed Rice
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Sesame & Green Onion Mayo
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Bourbon-Marmalade Sauce
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Gingery Radish Slaw
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Berries with Cassis and Rosemary
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Syllabub Cream
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Roasted Rhubarb
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Ontario Strawberry & Basil Ice Cream
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Blueberry Milk-Chocolate Ice Cream
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Tahini & Caramel Ice Cream
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Mint Julep Sundae
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Key Lime Pie Sundae
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Berry Shortcake Sundae
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Bourbon-Spiked Chocolate Sauce
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Easy Lime Curd
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Pineapple-Rum Compote
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Lemon & Wildflower Honey Tarts
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Cucumber & Cider Smash
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Grapefruit & Rosé Spritzer
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Rhubarb & Fernet Sour
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Rhubarb Syrup
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Simple Syrup
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Hibiscus-Strawberry Shrub
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Hibiscus-Strawberry Shrub & Sweet Wine Soda
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Bohemian Rose Flip
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TEA KETTLE
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HOW TO BREW THE PERFECT CUPPA
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REGULAR TEA VERSUS FLAVOURED TEAS
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PERFECT PAIRINGS